Baked Cherry Tomatoes and Feta is another favorite of mine and an easy appetizer to prepare in a short amount of time.
I must admit I’m not a big tomato person, but this recipe is lovely and the combinations of flavors are fantastic. The slightly salty feta balances deliciously with the acidity of the tomatoes that will have non-tomato lovers asking for seconds.
I’ve found that this recipe goes really nicely with Kalamata olive bread.
Since feta can be traces back a few thousand years, it’s safe to say that the ancient Greeks may of had this very dish!
A random fact: the word feta in Greek actually means, “slice.”
Let me know what you think and give this Baked Cherry Tomatoes and Feta recipe a try!
- 1 garlic clove pressed
- 1/3 cup olive oil
- 2 baskets of cherry tomatoes, about 10oz
- 6-8 oz feta cheese, crumbled
- 2/3 cup fresh basil, diced
- Mix olive oil and pressed garlic in bowl and set aside.
- Preheat oven to 400°F
- Wash tomatoes and remove stems
- Cut tomatos in to halves
- Place tomato halves in a baking dish
- Pour olive oil and garlic mixture over tomatoes.
- Bake for about 12 minutes.
- While that is cooking, mix feta and diced basil
- At the 8th minute, sprinkle feta and basil mixture over tomatoes
- Serve along side nice Kalamata olive bread!
Cooking time may vary depending on how soft you would like them. Pairs nicely with Greek wine. Also, for a variation: once you cut tomatoes in to halves, remove inside and stuff with feta, follow recipe (without additional cheese). They make little bite size hors d'oeuvre.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g